Perfect Cast Iron Venison Steak – Pan-Seared & Juicy

This cast iron venison steak recipe delivers a beautiful crust and juicy, tender meat. Finished with a flavorful garlic herb butter, it’s a quick and easy way to cook venison indoors without losing that bold, wild game flavor.

Ingredients:

For the Venison Steaks:
2 venison steaks (6-8 oz each)
1 tbsp First Strike Fish & Wildgame Seasoning (or salt & pepper)
½ tsp smoked paprika
½ tsp garlic powder

For the Garlic Herb Butter:
4 tbsp unsalted butter, softened
1 clove garlic, minced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
½ tsp lemon zest (optional)

Instructions:
Prep the Steaks:

Pat the venison steaks dry and rub them with olive oil.

Season generously with First Strike Fish & Wildgame Seasoning, smoked paprika, and garlic powder.

Let them sit at room temperature for 30 minutes before cooking.

Make the Garlic Herb Butter:

Mix softened butter with garlic, parsley, thyme, and lemon zest.

Form into a small log using plastic wrap and refrigerate until firm.

Heat the Cast Iron Skillet:

Place a cast iron skillet over medium-high heat and let it get very hot (about 5 minutes).

Add 1 tbsp olive oil and swirl to coat the pan.

Sear the Steaks:

Place the venison steaks in the skillet and do not move them for 2-3 minutes.

Flip and cook for another 2-3 minutes until the internal temperature reaches 130-135°F (for medium-rare).

Baste with Butter:

Reduce heat to low and add a tablespoon of garlic herb butter to the skillet.

Tilt the pan and use a spoon to baste the steak with melted butter for 30 seconds.

Rest & Serve:

Remove the steaks from the skillet and let them rest for 5 minutes.

Slice against the grain and serve with additional garlic herb butter on top.

Cooking Tips & Advice:
Get the pan screaming hot – a hot skillet ensures a great crust without overcooking the inside.

Don’t overcook – venison dries out quickly, so aim for medium-rare (130-135°F).

Use a meat thermometer – venison is lean, and timing can vary. A thermometer prevents overcooking.

Basting = flavor – spooning the butter over the steaks adds richness and prevents dryness.

Extra Flavor & Pairing Ideas:
Serve with roasted Brussels sprouts, mashed sweet potatoes, or wild rice.

Add a smoky kick with Fire In The Hole Spicy All-Purpose Seasoning.

Pair with a bold red wine like Malbec or a smooth whiskey.

FAQ:
Q: Can I cook venison steaks to medium?
A: It’s possible, but venison is best medium-rare. If cooking to medium, baste with butter frequently to keep it juicy.

Q: How do I reduce the gamey taste?
A: Soaking the steaks in buttermilk for a few hours before cooking helps mellow strong flavors.

Q: Can I use butter instead of oil to sear?
A: Butter burns quickly at high heat, so start with oil for searing and finish with butter for basting.

Call to Action:
Try this cast iron venison steak and let us know how it turned out! Tag @BurnPitBBQ on Instagram and show off your wild game skills!

Would you like a variation with a different seasoning or sauce?